Mini Chicken Pot Pies
laura
These simple and quick recipe for Mini Chicken Pot Pies will be incredible and will be perfect for a family breakfast.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings 8
Calories 129 kcal
- 1 ½ tbsp Butter
- ½ cup Onion Chopped
- 4 tsp All-Purpose Flour
- 1 cup Milk 2 %
- ½ tsp Thyme Leaves Dried
- ½ tsp Salt
- ¼ tsp Black Pepper
- 1 Rotisserie Chicken Chopped
- 1 cup Frozen Mixed Vegetables
Sprinkle flour on a countertop. Roll out one crust at a time on the floured countertop.
Use a round cookie cutter to make rounds for each pot pie.
First fit each muffin well with one of the circles as the bottom layer of the pot pie Second, use a straw to make six small holes in the top crust of each pot pie.
Filling:
Melt butter in a nonstick skillet over medium heat.
Add the chopped onions cooking for 3-4 minutes, stirring often, until the onion is tender. Add in flour. Stirring until blended.
Continue to stir while adding in the milk, thyme, salt and pepper. Cook for 2-3 minutes until this thickens. Add chicken and vegetables.
Stir to mix. Measure ¼ cup of the filling. Spoon the filling in the bottom crust Place the crust top (with the holes) on top of the filling.
Bake at 375 degrees for 20-25 minutes. (The filling will be bubbly while the crust is a golden brown.) Set aside to cool for about 5 minutes.
To remove from the muffin tins, carefully run a knife around the edge of each pie to loosen. Put on a serving plate.
Enjoy!
Keyword Mini Chicken Pot Pies